[Core Flavor]
Appearance: Tightly rolled, dark and evenly colored.
Tea color: Clear orange-yellow, with the bottom visible to the light.
Aroma: Floral and bamboo notes, cool mountain fragrance
Taste: Smooth and sweet with a long-lasting aftertaste, refreshing and without astringency.
Why is it called "Takeno"?
Taking a sip of Zhuye is like sitting quietly deep in a bamboo forest—first comes the fragrance of flowers, then the cool aftertaste of bamboo leaves, and finally the sweetness of the black tea itself. "Bamboo" refers to the aroma, and "wild" refers to the wildness of the Mali forest.
100 The old tea bushes of Masu have roots that penetrate into the mountain rocks, and their leaves slowly unfold in the clouds and mist, accumulating mature buds and leaves only once a year—this is the essence of Zhuye's "clear and refreshing" flavor.
Tongmu Pass and Mali – Core Production Area of the World's Origin of Black Tea
Tongmu Pass, the highest village in the core protected area of Wuyishan National Park (1400-1600 meters above sea level). rice).
1568 Lapsang Souchong was born here in 1662. In 1868, Wuyi black tea was brought to the British court as part of Princess Catherine of Portugal's dowry, establishing its aristocratic status in Europe. It is the only originating region of the world's four major black tea varieties.
The largest area of primary forest at the same latitude on Earth – 96% Vegetation cover · 300 Annual ecological farming (tea trees coexisting with bamboo forests, pine forests, and broad-leaved forests in a wild environment).
"Only tea mountains, no tea gardens" - a century-old rare variety grows naturally, without chemical fertilizers, pesticides, or pollution.
Masu Old Bush Black Tea uniquely combines the characteristics of "clump, honey, and mountain flavors". + "The cool feeling of high mountains" is a flavor secret that cannot be replicated by any other mountain area.
[Inheritor] · Zhang Biqing]
Hidden Mountain Tea Master, Senior Engineer
Representative inheritor of the traditional production techniques of national intangible cultural heritage (Zhengshan Xiaozhong)
Ma Su Tea Making: Sixth Generation Inheritance, Six Generations of Ancient Craftsmanship, Striving for Excellence
[Brewing Guide]
Cold brew (orchid) LAN CHA (Most recommended out of the three)
Cold Brewing Bottle / Sealed cold water jug + 5g Takeno + 500ml Cold water (1:100)
refrigeration 4-8 Hours (room temperature) 2-4 Hour)
Drink directly after filtering, or better with ice.
--office / After exercising / Cleanse the palate / Summer party essentials
Hot water:
Gaiwan / Zisha teapot + 5g Takeno + 100ml Boiling water (95-100℃)
The first three infusions 10-20 Instantly brews soup, with each subsequent infusion increasing in volume. 5-10 Second
Can be brewed continuously 8-10 Second-rate
Mixed Drinks - Lemon Bamboo Iced Tea:
1. 800ml water + 5g Bring the bamboo shoots to a boil over a high flame, then turn off the heat and let them simmer. 10 minute
2. Add pickled lemon slices (rub with salt to remove seeds) + 2 Marinate with a spoonful of white sugar 30 minute)
3. Add yellow rock sugar to taste, stir until dissolved, let cool, and then add ice.
——Bamboo Rhyme × lemon = Summer Top-of-the-Line
Official Seller
